1 large eggplant, peeled and chopped
1 onion, chopped
2 plum tomatoes, peeled and chopped
1 tablespoon of capers, drained
1/2 cup of chopped celery
1/2 cup of pimiento stuffed green onions, chopped
1 clove garlic, crushed
2 tablespoons of olive oil
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/8 teaspoon of pepper